Artichoke Cream Soup with Hazelnut and Crispy Bacon Chips
Try this great artichoke soup recipe by Chef Eric that takes the taste buds on a delectable journey.
Servings: 4
Ingredients
- 10 artichokes bottom scrubbed and sliced (2x14 fl oz cans)
- 0.75 cup shallots sliced
- 1 tbsp olive oil
- 3 cloves garlic sliced
- 4 cup chicken stock
- 0.5 cup whipping cream
- 6 slices bacon
- 0.5 cup hazelnuts toasted and ground
- salt and white pepper to taste
Instructions
- Gently fry the shallot in the olive oil for 5 minutes. Add the garlic and artichokes for 30 seconds and moisten with the stock, bring to the boil and then simmer for around 20 minutes.
- Meanwhile, place the bacon slices on parchment paper and bake it for about 40 minutes between 2 cookie sheets, or until golden brown and crisp.
- When the vegetables are soft, blend until smooth then stir in the hazelnuts and cream. Bring to boil and top each serving with some of the crispy bacon pieces that have been patted dry, and sprinkle some hazelnuts around on the top.
